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Caprese-Style Stuffed Tomatoes with Balsamic Reduction

 
One serving costs about $3.54 One serving costs about $3.54

$3.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish
spoonacular Score:67%

Spoonacular Score: 67%

 

Caprese-Style Stuffed Tomatoes with Balsamic Reduction is a side dish that serves 4. One portion of this dish contains about 28g of protein, 32g of fat, and a total of 641 calories. For $3.54 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of pepper flakes, vine ripened tomatoes, basil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Caprese Chicken with Balsamic Reduction, Caprese Flatbread with Balsamic Reduction, and Caprese Galette with Balsamic Reduction.

Ingredients

Servings:
1 cup
1 cup balsamic vinegar
balsamic vinegar
8
8  vine ripened tomatoes
vine ripened tomatoes
0 tsps
0 tsps sugar
sugar
some
some kosher salt
kosher salt
0 Tbsps
0 Tbsps olive oil
olive oil
1 cup
1 cup couscous
couscous
2 cloves
2 cloves garlic
garlic
0 tsps
0 tsps red pepper flakes
red pepper flakes
0 Tbsps
0 Tbsps fresh lemon juice
fresh lemon juice
1 cup
1 cup basil
basil
0.75 cups
0.75 cups fresh parmesan cheese
fresh parmesan cheese
8 oz
8 oz shredded mozzarella cheese
shredded mozzarella cheese
1 cup balsamic vinegar
1 cup
balsamic vinegar
8  vine ripened tomatoes
8
vine ripened tomatoes
0 tsps sugar
0 tsps
sugar
some kosher salt
some
kosher salt
0 Tbsps olive oil
0 Tbsps
olive oil
1 cup couscous
1 cup
couscous
2 cloves garlic
2 cloves
garlic
0 tsps red pepper flakes
0 tsps
red pepper flakes
0 Tbsps fresh lemon juice
0 Tbsps
fresh lemon juice
1 cup basil
1 cup
basil
0.75 cups fresh parmesan cheese
0.75 cups
fresh parmesan cheese
8 oz shredded mozzarella cheese
8 oz
shredded mozzarella cheese

Equipment

measuring spoon
measuring spoon
sieve
sieve
melon baller
melon baller
paper towels
paper towels
baking pan
baking pan
sauce pan
sauce pan
bowl
bowl
oven
oven
measuring spoon
measuring spoon
sieve
sieve
melon baller
melon baller
paper towels
paper towels
baking pan
baking pan
sauce pan
sauce pan
bowl
bowl
oven
oven


Instructions

In a small sauce pan, bring balsamic vinegar to a simmer over medium high heat, simmer until the vinegar is reduced to 1/4 c. Set aside to cool. Preheat oven to 375 degrees f. Slice the top 1/2-inch off of each tomato (reserve tops) and using a sharp spoon or a melon baller (I used an inexpensive aluminum tablespoon-sized measuring spoon) scoop out the cores and seeds from the tomatoes into a fine mesh strainer set over a bowl to catch the juices. Using your hands, break up and squeeze the pulp from the tomatoes to extract as much liquid as possible. Reserve 2/3 c. of the tomato juice (if needed add enough water to the juices to equal the 2/3 c.). In a small bowl combine the sugar and 1 1/2 t. kosher salt and sprinkle evenly inside the tomatoes. Lay the tomatoes cut-side down on a plate and set aside for 30 minutes. Heat 2 T. olive oil in a medium saucepan over medium heat until the oil is shimmering. Add the couscous and cook, stirring constantly until the couscous is coated in the oil and beginning to brown, about 2-3 minutes. Add the garlic and pepper flakes, stir until evenly dispersed and fragrant. Add the reserved tomato juice and remove from the heat, cover and let sit until the couscous is rehydrated, about 7 minutes. Gently fluff with a fork, stir in the lemon juice, basil and 3/4 c. Parmesan. Season with salt & pepper to taste. Then fold in the diced mozzarella. After the tomatoes have sat for 30 minutes, blot the insides of the tomatoes dry with paper towels. Sprinkle the cavities lightly with salt & pepper. Fill the tomatoes with the stuffing. Drizzle the remaining 2 T. olive oil in a 13x9-inch baking dish. Add the tomatoes to the baking dish. Combine the 1/2 c. shredded mozzarella and the remaining 2 T. Parmesan, sprinkle over the tops of the tomatoes. Season the reserved tomato tops with salt & pepper and place in the empty spaces in the baking dish. Bake until the tomatoes are softened but still hold their shape and the cheese on top is spotty-brown, 20-25 minutes. Serve the tomatoes, drizzled with the balsamic reduction.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.53
Ingredient
1 cup balsamic vinegar
8 vine ripened tomatoes
4 tablespoons olive oil
1 cup couscous
2 cloves garlic
⅛ teaspoons red pepper flakes
1 tablespoon fresh lemon juice
1 cup basil
¾ cups fresh parmesan cheese
8 ounces shredded mozzarella cheese
Price
$2.16
$3.70
$0.67
$1.36
$0.13
$0.01
$0.10
$0.94
$1.58
$3.48
$14.14

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Couscous is actually a type of pasta made with flour and water. Whole wheat couscous is a bit healthier, but a better swap for health-conscious cooks would be quinoa. Plus, quinoa is gluten free (couscous isn't).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
641 Calories
27g Protein
32g Total Fat
58g Carbs
30% Health Score
Limit These
Calories
641
32%

Fat
32g
50%

  Saturated Fat
12g
79%

Carbohydrates
58g
19%

  Sugar
18g
20%

Cholesterol
57mg
19%

Sodium
737mg
32%

Get Enough Of These
Protein
27g
55%

Vitamin A
2914IU
58%

Calcium
574mg
57%

Vitamin K
54µg
52%

Phosphorus
481mg
48%

Vitamin C
36mg
44%

Manganese
0.82mg
41%

Vitamin B12
1µg
25%

Vitamin E
3mg
24%

Potassium
815mg
23%

Fiber
5g
21%

Zinc
3mg
20%

Selenium
14µg
20%

Magnesium
77mg
19%

Vitamin B2
0.31mg
18%

Vitamin B3
3mg
16%

Vitamin B6
0.31mg
16%

Copper
0.31mg
15%

Folate
55µg
14%

Vitamin B1
0.19mg
13%

Iron
2mg
13%

Vitamin B5
0.95mg
9%

Vitamin D
0.32µg
2%

covered percent of daily need

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